Manhattan Clam Chowder
4 bacon slices, diced
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1 tbsp chopped parsley
2 can(14-1.2oz) diced tomatoes
24oz minced clams w/ juice
2 tsp salt
4 whole black peppercorns
1 bay leaf
1-1/2 tsp dried thyme
3-1/2 cups diced potatoes
Saute' bacon until crisp. Add onion & cook about 5 minutes. Add carrots,
parsley, celery & cook 5 minutes more. Drain tomatoes; reserve liquid in
1-quart measure .Add tomatoes to kettle. Drain clams; set clams aside. Add clam
juice to tomatoe liquid. Add water to make 1-1/2 quarts. Pour into kettle. Add
salt, peppercorns bay leaf & thyme. Bring to a boil. Reduce heat; cook &
simmer 45 minutes. Add potatoes; cover & cook 20 minutes. Check to see if
potatoes are tender. Chop clams & add to chowder. Simmer uncovered for 15
minutes. Serve hot. 8 large servings.
NOTE: I add the clams the next day while reheating if I don't serve the
soup immediately.